1 tablespoon smoked sweet Hungarian paprika
1 1/2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning
1/4 to 1/3 cup chopped fresh flat-leaf parsley
1/2 medium yellow onion
4 garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
8 slices sandwich white or whole-wheat bread
2 to 3 tablespoons unsalted butter, softened
2 cups chopped baby spinach, watercress, or arugula
Heat a large nonstick skillet over medium-high heat.
Place the chicken in a bowl and add the smoked paprika, grill seasoning, and parsley.
Using a hand-held grater or Microplane, grate the onion into the chicken (Boo liked onion juice and its flavor, but she did not like big pieces of onion). Add the garlic (Boo LOVED garlic!) and mix to combine.
Make a mini patty, the size of a quarter, and cook it up, a minute on each side, to taste and check seasonings. If you want it really smoky, like Boo did, adjust the seasonings accordingly.
Drizzle the chicken mixture with the EVOO and form 4 large, thin patties, then place them in the pan.
Cook the patties for 5 minutes on each side. Toast the bread slices and spread liberally with softened butter.
Serve the patties on the buttered toast with some chopped dark greens.
This is Boo food: I guess Rachael Ray made regular food for her dog. I don't think I would ever give my dog (if I had one) people food. I'd just give it dog food. Anyway, these recipes were all Boo's favorite ingredients.
I ground up the chicken myself in my food processor, because they don't sell ground chicken in the grocery store here. It's actually pretty easy, but I think it makes the chicken a little rubbery. It doesn't affect the taste, though, so the patties turned out pretty good. I like the smokiness of the paprika and the amount of garlic. I used whole wheat bread and spinach for the greens. It was pretty good, and I didn't have to change anything. Coming up: Bonus recipe!